Prawn Dumplings in a Light Red Curry Sauce with Fresh Coriander

Preparation time: 45 minutesCooking time: 30 minutesServes: 8 as a starter and 4 as a main

24 wonton wrappers

8 Spencer Gulf King Prawns (green), peeled with tails on

8 sprigs coriander, to garnish

Filling

500g Spencer Gulf King Prawns (green), peeled and finely chopped

2 spring onions, chopped

1 tbsp chopped chives

¼ tsp finely grated lime zest

½ tsp grated ginger

½ birds eye chilli, deseeded and chopped

½ tsp fish sauce

White pepper

1 egg white

2 tsp cornflour

Red curry sauce

1 tbsp vegetable oil

2 tbsp red curry paste

2 x 400ml tins coconut milk

2 kaffir lime leaves

2 tsp palm sugar

1 tsp fish sauce

2 tbsp lime juice

METHOD

Place the filling ingredients together in a food processor and blend for 2 minutes or until mixture becomes a smooth paste.

Place a heaped teaspoon of filling in the centre of each wonton wrapper. Brush the edges of each wrapper with water, fold in half to create a triangle, enclosing the filling and press firmly to seal. Repeat process until all the filling has been used. Place dumplings on a baking tray lined with baking paper, cover with plastic wrap and refrigerate until required.

For the curry sauce, heat oil in a medium saucepan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes until aromatic. Add coconut milk, kaffir lime leaves and 400ml water. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced by a third. Add sugar, fish sauce and lime juice to season and adjust accordingly. Place peeled green prawns with tails into the broth and cook for 2 minutes or until opaque. Remove from broth and set aside until required.

To cook dumplings, bring a large saucepan of water to the boil and reduce the heat to a simmer. Carefully place dumplings into the water and cook for 3 minutes or until floating. Drain.

Place dumplings in serving bowls and top with a poached prawn. Spoon over red curry sauce and garnish with a sprig of coriander.